The one vegetable you will always find in my kitchen is sweet potatoes. Not only are they delicious, but they are a naturally gluten free source of many nutrients, including beta-carotene, vitamin C, calcium, and potassium, to name a few. They have a low glycemic load (the lower the better, for your blood sugar), and a lot of fiber. Sweet potatoes certainly fit the rule that the more colorful the vegetable, the healthier it is for you!

So, for the very first recipe I will share on the blog, I figured it should be one that I make often. The only thing simpler than making these “fries” is throwing a whole sweet potato in the oven. We do that often too, but these can actually be made in about half the time.

Virgin coconut oil is an extremely healthy fat to use for heating at any temperature. Did you know that if you eat some fat with your vegetables, you absorb the nutrients more easily?

Please note that if you slice the sweet potatoes into thin rectangles, kids might appreciate that they look more like fries. Or another option is to slice them into very thin circles. That way, you can make chips out of them instead.

I hope you enjoy this simple recipe. If you’re looking to swap out white potatoes and grains for a much healthier choice, it’s really a perfect example of how small changes can make a really big difference.

About Dawn

As a Certified Health Coach, I provide motivated individuals with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives.
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Sweet potatoes are so healthy, and it is one of the very few vegetables I can get my toddler to eat. I usually bake and mash them, but this looks like an easy and quick preparation. Looks good! I will put this on my menu for next week.

Thanks, Andrea! Baking and mashing sounds yummy too. You’re a great mom! You can also peel and steam sweet potatoes and then mash, if you don’t want to heat up your kitchen so much. Not sure where you are, but it’s really hot here in NY this week.

Hi, Jen! Thanks for your comment. I read Eat Fat, Lose Fat a while ago, and am a big fan of Mary Enig’s work. She is the one true fat guru! Without her in depth research, trans fats may never have been banned. Many people don’t realize how healthy coconut oil is because it was demonized when saturated fats in general were. Because it is a saturated fat, it is much more heat stable than vegetable oils are. It’s one of the only fats I cook with, and works especially well when roasting vegetables.

- Nutirients in vegetables boost energy production within the muscle cells.
Organ meats of beef, lamb and chicken, rabbit and Goat meat,
eggs not more than six in a week of Chicken (enriched source of Omega 3), Duck and
Goose. Excellent health of our ancestors was due to the use of natural foods
like the wild plants and animals in their food and these foods are
now termed as the paleo recipes, paleo food, Stone Age or Paleolithic food.

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[…] have to mention my sweet potatoes, too. They were soooo tasty! I used a recipe from Transformed by Food. It said cinnamon was an optional addition, so I sprinkled a little on about one-third of my […]

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About Dawn

As a Board Certified Health Coach, I provide motivated individuals and families with the resources, tools, support and encouragement they need to make the gradual changes in food and lifestyle that could completely transform their lives.